Air fryer burgers give you a browned crust without heating the whole kitchen. Prime Steak Burger 4x 4oz is the ready-shaped steak burger four-pack; 1kg Dry Aged Smashed Burger Beef Mince is the dry-aged mince when you want to smash your own. Shop both in beef burgers and BBQ packs.
Air fryer times
Pat the patties dry and salt just before cooking. Preheat to 190°C. For a typical 4oz steak burger: 8 to 12 minutes, flip halfway, until the centre hits about 70°C for well done or pull earlier if you like a blush of pink (UK mince and formed burgers are safest cooked through). Rest two to three minutes so the juices settle. Do not press the burgers flat in the basket — you squeeze out the fat you paid for. One layer only; stacked patties steam and stay grey.
Smash burgers and BBQ backup
For smash style from 1kg Dry Aged Smashed Burger Beef Mince: roll loose balls, press thin on a ripping-hot pan or flat plate, cook 2 to 3 minutes a side until the edges crisp. Air fryer works better for thicker formed patties than paper-thin smash. No air fryer: grill or pan medium-high 4 to 5 minutes a side. Add cheese in the last minute under a lid so it melts. Pair with BBQ meat when the weather holds for outdoor nights, or browse beef for steaks alongside.
What to serve
Toasted bun, sharp onion, pickles, and a sauce that cuts the richness. Keep a four-pack in the freezer for sudden burger nights — cook from nearly thawed for even colour.
Times above are a guide for home ovens, air fryers and slow cookers — always trust a probe over the clock, and rest meat before you carve so the juices stay in the slice, not on the board. British packs vary a little in thickness, so start checking a few minutes early the first time you cook a new size.
Write your own fridge note the first time you cook a new pack size — home ovens and air fryers vary, and a two-minute early check beats dry meat. Rest on a warm plate, not a cold board, so the juices stay put when you carve or plate up.